Wednesday, May 30, 2012

Chocolate Chip Oatmeal Cookies

This was the first cookie recipe my Grandma gave to me. We made these cookies every visit and they are still one of my favorites. I have made just one change and that is the coconut oil, Grandma used butter. If you have a stand mixer and you mix them until the batter is a little fluffy, your cookies will be soft, almost cake-like in texture. Otherwise (as long as you don't over bake them) they will be soft and chewy in the middle! I make them both ways, it just depends on what you like. I have a couple of variations listed at the end of the recipe. Yummy!
1/2 c coconut oil
1/2 c softened butter (not melted though)
3/4 c brown sugar
3/4 c white sugar
2 tsp vanilla extract
2 eggs
1 tsp salt
2 c white flour
1 tsp baking soda
1 bag chocolate chips (12 oz) I use milk chocolate chips
1-2 c oatmeal (you can use the old-fashioned or quick cooking)
Mix the oil, butter and sugars together until they are creamy and rather fluffy. Then add in the vanilla and eggs until fluffy. I mix my dry ingredients together, except for the oatmeal and chips, then add to the other ingredients. Once the ingredients are mixed together, I add my oatmeal and chocolate chips but stir those in with a wooden spoon or spatula.
Preheat your oven to 340F degrees. I use a cookie dough scoop and drop dough onto parchment paper lined cookie sheets and bake 8-10 minutes or until the cookies are set but not brown. When the cookies are done, I let them cool for a few minutes on the cookie sheet, then I transfer them to the counter top, parchment paper and all, until I am ready to store them in a sealed container. They also freeze well. 

* Hint - if you store the cookies in a container and after a few days, they are getting a little harder than you'd like, add a slice of white bread to your cookie container, put the cover back on and let them sit overnight. In the morning, you will have soft cookies again.
*Variation: If you don't like oatmeal, you can leave it out but you will need to increase your flour, I usually start with 1/2 cup. The texture of the cookie should be rather smooth but not sticky to the touch. Be careful not to add too much flour. I usually test a few on a cookie sheet before I bake them all just to make sure they are the right consistency.

Love and peace,
~ Simply Tammi

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